Shrimp And Mango Salad Recipes

MANGO SHRIMP SALAD

Mango Shrimp Salad image

Refreshing summer salad.

Provided by karbol

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

Steps:

Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g

SHRIMP AND MANGO SALAD

Shrimp and Mango Salad image

Provided by Victoria Granof

Categories Salad Quick & Easy Backyard BBQ Lunch Mango Shrimp Summer Grill Grill/Barbecue Healthy Cookie Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 pound grilled shrimp , chopped
3 large mangoes, peeled and cut into chunks
1/2 red bell pepper, minced
1/2 small red onion, thinly sliced
3 tablespoons chopped cilantro
1/2 jalapeño pepper, seeded and chopped (optional)
Juice of 2 large limes
Salt to taste

Steps:

1 Place all the ingredients but the salt in a large bowl. Stir to combine.
2 Season with the salt and serve.

SPICY SHRIMP AND MANGO WITH SNOW PEA SALAD

Spicy Shrimp and Mango with Snow Pea Salad image

Provided by Ming Tsai

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 red onions, sliced
1 tablespoon ginger julienned
1 1/2 tablespoons sambal
1 1/2 pounds large shrimp, peeled and deveined
Juice of 2 limes
2 ripe mangoes, diced
1/2 pound of blanched snow peas
1 tablespoon Dijon mustard
1/8 cup rice wine vinegar
1/4 cup canola oil
Salt and black pepper to taste

Steps:

In a hot wok, coat wok with oil and caramelize onions with the ginger. Season. Add sambal and shrimp and stir fry until just cooked through. Deglaze with lime juice and add mangoes. Check for seasoning.
In a mixing bowl, whisk together Dijon, vinegar and oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.

SHRIMP SALAD WITH MANGO AND LIME

Shrimp Salad with Mango and Lime image

Provided by Food Network Kitchen

Categories main-dish

Number Of Ingredients 12

Ingredients

1/2 small red onion
1 small clove garlic
Kosher salt
Juice of 2 limes
1/2 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 1/4 pounds cooked medium shrimp, peeled
1 ripe mango, peeled, pitted and diced
1 14-ounce can black beans, rinsed and drained
1 head romaine lettuce or 3 romaine hearts, torn into bite-size pieces
Large handful fresh cilantro leaves, chopped
1 cup mixed cherry tomatoes

Steps:

1. Thinly slice the onion and soak in cold water while you prepare the rest of the salad.
2. Smashed the garlic and sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a large serving bowl. Add the lime juice, 2 teaspoons salt, and chili powder. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a dressing. Toss the shrimp in the dressing.
3. Add the mango, beans, lettuce, and cilantro to the bowl. Drain and dry the onion, and scatter over the salad. Gently toss the salad together and serve.

SHRIMP, CUCUMBER, AND MANGO SALAD

Shrimp, Cucumber, and Mango Salad image

Categories Salad Fruit Vegetable Appetizer Quick & Easy Lunch Mango Seafood Shrimp Cucumber Summer Shower Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons distilled white vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
12 Bibb lettuce leaves

Steps:

Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.

THAI SHRIMP AND MANGO PASTA SALAD

Thai Shrimp and Mango Pasta Salad image

Thai dinner made ready in just 25 minutes! Shrimp and tropical fruit come together in this delicious pasta salad made with Betty Crocker® Suddenly Salad® classic salad mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

1 box (7.75 oz) Betty Crocker™ Suddenly Salad® classic salad mix
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon water
2 teaspoons sugar
1 teaspoon soy sauce
1/4 teaspoon crushed red pepper flakes
1/2 lb cooked medium (31 to 35 count) shrimp, peeled, deveined and tail shells removed
1/2 medium orange or red bell pepper, seeded, cut into bite-size pieces
1 medium mango, seed removed, peeled and cut into bite-size pieces
8 medium green onions, finely chopped (1/2 cup)
1/3 cup chopped fresh cilantro
1/4 cup sesame seed, toasted

Steps:

Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
In large bowl, combine Seasoning mix from packet, lime juice, vegetable oil, sesame oil, water, sugar, soy sauce and red pepper flakes with whisk. Add shrimp, bell pepper, mango, green onions, cilantro and sesame seed. Toss until well combined. Stir in cooked pasta. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g

MANGO SALAD WITH GRILLED SHRIMP

Mango Salad with Grilled Shrimp image

Categories Salad Fruit Shellfish Backyard BBQ Lime Mango Mint Shrimp Summer Grill Grill/Barbecue Healthy Jalapeño Cilantro Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 17

Ingredients

For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special Equipment
16 (8-inch) wooden skewers (optional)

Steps:

Make mango salad:
Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
Grill shrimp:
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
Prepare grill.
Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

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